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Preheat your oven to 200°C / 400°F and line a baking tray with parchment paper.
Spread the chicken mince into a thin oval and season.
Add the passata and mozzarella to one half, leaving a little space around the edges.
Use the parchment paper to fold the other half over, then press the edges together to seal.
Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken.
Give it a quick spray of oil and bake for around 20 minutes, or until the chicken reaches 74°C / 165°F internally.
Transfer it onto a bare baking tray and grill/broil for a few minutes until golden and crispy